Procedure

Spread out courgettes and aubergine on a grill pan and cook for a couple of mins on each side. Put them in a bowl, drizzle with olive oil, garlic and salt and set aside.
Cook quinoa according to the package but add cinnamon to the water. Rinse and set aside to cool off. Squeeze juice from half a lemon and add 5 tbsp of olive oil into the quinoa. Throw in half the mint, coriander and all the raisins and toss until mixed. Serve in bowls with the marinated veg and rest of the ingredients.